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Classic Meatloaf

Source of Recipe

From "Williams-Sonoma Comfort Food" by Rick Rodgers


Recipe Introduction

"Meat loaf rarely gets points for good looks, but it sure can be delicious! Use beef, veal, and pork, a trio that yields an especially flavorful loaf that is also easy to slice. And don't neglect to make gravy from the pan drippings to spoon over the meat loaf and, of course, over a mountain of Buttery Mashed Potatoes."

List of Ingredients

â—¦ Canola oil, for the pan
â—¦ 1 yellow onion, minced
â—¦ ½ cup (2 ounces) dried bread crumbs
â—¦ ½ cup ketchup, plus 3 tablespoons
â—¦ 2 large eggs, beaten
â—¦ 2 tablespoons Worcestershire sauce
â—¦ Kosher salt and freshly ground pepper
â—¦ 1 pound ground beef
â—¦ ½ pound ground pork
â—¦ ½ pound ground veal
â—¦ About 1 tablespoon unsalted butter
â—¦ 2 tablespoons all-purpose flour
â—¦ 2 cups beef stock or broth


Recipe

Preheat the oven to 350° F. Lightly oil a small roasting pan.
In a large bowl, combine the onion, bread crumbs, the ½ cup ketchup, eggs, Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Add the meats and mix with your hands just until combined. Transfer the mixture to the prepared pan and shape it into a thick loaf about 9 inches long.

Bake the meatloaf for 45 minutes.
Spread the top of the meatloaf with the remaining 3 tablespoons ketchup and bake until an instant-read thermometer inserted in the center registers 165° F, about 15 minutes longer. Remove from the oven and let stand in the pan for 5 minutes. Using a large, wide spatula, transfer the meatloaf to a platter and tent with aluminum foil to keep warm.

To make the gravy, pour the fat out of the roasting pan. Measure 2 tablespoons fat, adding butter as needed to supplement it, and return the fat to the pan. Heat the roasting pan over medium heat until the butter melts. Whisk in the flour and let bubble for 1 minute. Gradually whisk in stock and bring to a boil. Reduce the heat to medium-low and simmer, whisking frequently, until a lightly thickened gravy forms, about 5 minutes. Season with salt and pepper. Strain through a sieve into a warmed sauceboat. Slice the meatloaf and serve hot, passing the gravy on the side.

Makes 6 servings



• Change It Up:
Make a double batch of meatloaf so you will have leftovers for sandwiches. Serve the sliced meatloaf on thick bread slices or torpedo rolls with ketchup or grainy mustard and tomato slices.